Recipes » Garlic Parmesan

Cook the pasta; set aside to cool. Make the vinaigrette while the pasta cooks.  

Once pasta is cooled, add to a large bowl along with the rest of the ingredients. Add salt & pepper to taste. Serve immediately, or chill before serving. Toss with Parmesan cheese before serving, if desired.

Cook orzo in salted boiling water according to package directions. Drain and set aside.

Melt butter in a large skillet over medium heat. Add olive oil, Garlic Parmesan Seasoning and shrimp; cook shrimp for 2 to 5 minutes, until pink and opaque.

Add lemon juice and zest to the cooked and drained orzo. Stir in grated parmesan cheese, if desired, then salt and pepper to taste. Add cooked shrimp and serve.

Try adding peas, lightly steamed broccoli, asparagus, or other veggies of choice for different variations.

Wash green beans and trim the ends. Steam for 5 - 7 minutes. Toss steamed green beans with melted butter, then with Garlic Parmesan Seasoning and grated parmesan cheese.

Heat a skillet over medium-low heat; add olive oil and zucchini. Cook for about 2 minutes then add Halladay’s Seasoning, and salt & pepper to taste. Cook until lightly browned or to desired doneness. Toss with grated parmesan cheese before serving.

Preheat air fryer to 400°F. Prepare to dredge chicken by adding Garlic Parmesan Seasoning, eggs, and panko crumbs to their own plates or shallow dishes.

Dip chicken into Garlic Parmesan seasoning, then egg mixture, then panko crumbs, make sure to cover both sides.

Place tenders into the air fryer basket in a single layer; spray the top with some cooking spray. Fry for 7 minutes, then flip over. Spray the tops again and fry for another 6 minutes, or until golden brown. Serve with your favorite dipping sauce.

Make the dressing by combining the Greek yogurt, 2 Tbsp Garlic Parmesan Seasoning (reserving the rest for later), lemon juice, capers and olive oil; mix until smooth and creamy.

In a small bowl combine lettuce with desired amount of dressing, toss to coat.
Mix ground chicken with remaining 2 Tbsp. Garlic Parmesan Seasoning. Spread the chicken mixture across the tortillas or wraps in a thin layer.

Heat a skillet over high heat and add a drizzle of oil. Place each tortilla or wrap, chicken side down, into the pan. Use a spatula to press it firmly down and cook for 2 to 5 minutes. Flip and cook for another minute or two to brown the other side.
Remove from pan; add a drizzle of the dressing on the chicken, then top with the lettuce mixture. Add a sprinkle of parmesan cheese, if desired. Serve immediately.

Mix above ingredients; form into small balls. Bake at 350°F for approximately 20 minutes; remove and set aside.

Soup Base:
2 Tbsp olive oil
1 onion, chopped
3 stalks celery, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
8 cups chicken stock
8 oz fresh spinach
1 cup acini di pepe or orzo pasta

While meatballs are baking, prepare the soup base. Sauté onion, celery, carrots, and garlic in olive oil until tender crisp. Add chicken stock, simmer for approximately 30 minutes until veggies are soft. Bring to a low boil and add in pasta; cook for an additional 10 minutes, or until pasta is cooked to desired doneness. Add in cooked meatballs and spinach; simmer another few minutes until meatballs are warmed through. Enjoy!